There’s nothing like a good chicken salad, especially when it is made with lots of fresh veggies.
And what is better at beating the summer heat than something refreshing, delicious and cool? We’ve created the perfect Beertini too. Our version of the Beertini has equal parts Michigan produced ingredients, and for some reason it just tastes better or at least we think so and we hope you will too.
Summer Chicken Salad
Alright, let’s make some good stuff.
Ingredients for your Summer Chicken Salad
- 2 cups Boneless & Skinless Chicken Breast, diced
Place cook chicken pieces on paper towel to remove excess grease. Set in the refrigerator to cool. Once chicken is cool enough to handle place and a cutting board and shred with a sharp chef’s knife. Set back in the refrigerator when finished.
- 1/4 cup of Zucchini, diced
- 1/4 cup of Red Onion, diced
- 1/4 cup Green Pepper, diced
- 1/4 cup Red Pepper, diced
- 1/4 cup Leeks, diced
- 1/4 cup Parsley, chopped
- 1/2 cup sweet corn kernels, sauteed
- 2 Radishes, diced
- 1/2 cup Hellman’s Mayonnaise
- 1 tablespoon Old Bay seasoning
- Kosher salt, to taste
- Fresh Cracked Black Pepper, to taste
With a sharp chef’s knife remove kennels from cob and saute in a skillet with a tablespoon of sweet cream butter. When kernels begin to brown remove from heat, place in a measuring cup and chill in refrigerator.
Combine chilled chicken with chilled veggies, add mayonnaise to desired consistency. Set inside refrigerator to chill.
Toasted Baguette Mini Toast
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